4 medium jalapeños, stems removed, sliced in half, and seeded
1 tablespoon olive oil
4 ounces cream cheese, room temperature
½ teaspoon garlic salt
¼ teaspoon black pepper
½ teaspoon onion powder
1 cup (113 g) mild cheddar cheese, shredded, divided
6 strips bacon, cooked, divided
4 slices Texas toast (Or your bread of choice)
4 tablespoons unsalted butter, divided
Set the oven to 425 °F. Use parchment paper to cover a baking sheet.
Place the jalapenos on the preheated baking sheet after brushing them with olive oil all over.
Roast the jalapenos for 10 to 15 minutes, or until the skin starts to faintly brown.
Remove from oven and leave to slightly cool.
Add cream cheese, garlic salt, pepper, and onion powder to a medium mixing bowl. Blend until smooth.
Chop the jalapenos roughly after they have cooled enough to handle before incorporating them into the cream cheese concoction.
One slice of bread with butter on one side. Spread half of the cream cheese mixture on the opposite side. 3 bacon slices and 1/2 cup cheddar cheese should be sprinkled on top of the cream cheese mixture. Add a second slice of bread on top, buttering the outside. With the remainder of the bread, repeat these actions.
When the bread is toasty and the cheese is melted, add the greased sandwich to a skillet and fry it on both sides over medium heat (4-5 minutes per side). Serve right away.